Coconut Crunch Granola

I've made a bunch of granola recipes. There's Autumn Spice Granola with the warmth of cinnamon, ginger, and nutmeg. Low-Fat Granola when you're on a health kick and No-Stir Granola when you're feeling lazy. Tropical Almond Granola is perfect when you're ready for a Hawaiian vacation but you're firmly rooted on the mainland.

But this Coconut Crunch Granola, you guys? This one is my new fav.

It's extra rich with layers of coconut flavor from unsweetened coconut and coconut oil. And somehow the vanilla extract makes everything taste more coconut-y. Oats, almonds, hemp seeds, chia seeds, and ground flax keep you full until lunchtime. And maple syrup lends a subtle sweetness that will make even your pickiest eaters happy.

Next time you're looking to mix up your breakfast routine or add a new snack to the mix, give Coconut Crunch Granola a try!

Let's get cooking!
Erin

Coconut Crunch Granola

5 cups old fashioned oats
1 cup unsweetened coconut
1 cup slivered almonds
1/2 cup chia seeds
1/2 cup ground flax seeds
1/4 cup hemp seeds
1/2 cup coconut oil, melted
1/2 cup maple syrup (I'm talking pure maple syrup here, not pancake syrup.)
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon cinnamon

Preheat oven to 325 degrees.

In a large bowl combine oats, coconut, almonds, chia seeds, flax, and hemp seeds. In a separate small bowl combine coconut oil, maple syrup, vanilla, salt, and cinnamon. Pour the liquid ingredients into the dry ingredients and stir until everything is evenly coated.

Pour the granola onto two very large rimmed baking sheets. (Two half sheet pans would work well.) Bake for 40-45 minutes, stirring thoroughly a couple times, until granola is fragrant and toasted to a golden brown. Allow to cool to room temperature. Granola keeps well in a sealed container for a couple weeks.

Banana Breakfast Cookies

Danny and I made No-Bake Granola Bars last week. We sat at the kitchen table, shoveling them down like there was no tomorrow (Danny ate four in one sitting. FOUR.), and Elaine looked on glumly as she pushed her Cheerios around her tray. Poor little Elaine wanted a granola bar, too. Lame-o Cheerios ain't gonna cut it when everyone else is eating something as wonderful as a No-Bake Granola Bar. But the bars have honey in them. And since Elaine isn't one year old yet, honey is off limits.

So I set out on a mission to find a tasty and healthy treat that both my kids could enjoy. I've pinned a million recipes for breakfast cookies, and I had a pile of overripe bananas to use up. Inspiration struck.

Elaine went bananas (no pun intended) over these Breakfast Cookies. She ate two for snack and two more for breakfast the next day! Mission accomplished.

Let's get cooking!
Erin

Banana Breakfast Cookies
Adapted from With Salt and Wit
Makes 12 cookies

3 small, very ripe bananas
2 teaspoons vanilla extract
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
2 cups oats*
3 tablespoons ground flax
2 tablespoons chia seeds
1/4 cup mini chocolate chips (optional, but encouraged!)

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or grease with cooking spray. Set aside.

In a medium bowl, mash bananas as thoroughly as possible. Stir in vanilla, cinnamon, and salt until everything is evenly incorporated. Stir in oats, flax, chia seeds, and chocolate chips.

Form dough into 12 balls (they'll be slightly bigger than golf balls) and place on prepared baking sheet. Use the bottom of a greased glass to gently press each ball into a cookie shape. Bake for about 13 minutes, until cookies are set, but soft to the touch in the center. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely. Store cookies in the fridge.

*I used old fashioned oats because my son is a fan of the hearty oat texture. If your family doesn't like the texture of old fashioned oats, try quick cooking oats.